Well, just finished dinner… made your butternut squash soup and it was sooo delicious! It’s finally getting “cold” here in Northern Ca so it was the perfect fall meal! I loved the addition of an apple in the recipe; and I sprinkled paprika on top of each bowl for color! Another winner!
I was just looking for a good fall soup recipe! This sounds just perfect--and I love the butternut squash origin story! I was wondering if you thought the recipe would also work with pumpkin or kabocha. Thanks for another terrific post!
Part of our batch of butternut squash soup gets tossed with pasta and topped with browned bread crumbs. We try to eat more vegan meals and this is almost as satisfying to us as macaroni and cheese. We make the soup right in our Vitamix type blender.
Oct 18, 2022·edited Oct 18, 2022Liked by Anne Byrn
Served roasted butternut just last night with meatloaf and fresh green beans. I preheat my Pampered Chef large bar pan in 450 oven. I peel, cube, and season the squash… grapeseed oil then a concoction of cinnamon, cloves, brown sugar, salt & pepper. 40 min in very hot 450 oven. Finished with a bit of goat cheese crumbled over the top. Have a photo but don’t think I can post on this thread. Delicious leftover on a salad. Prettiest color of all veggies, IMO.
Love that bit of butternut history. Thank you. Having once almost amputated my thumb trying to cut a raw butternut in half, I am now more cautious (lazy?). I simply slow roast them whole, on a jelly roll pan covered with foil or parchment. Sometimes I wrap the squash in foil, so that it steams, sometimes I roast them uncovered. Then they're ready to be scooped and mixed with sage butter. This roast and scoop method also makes an easy butternut soup base, blended with chicken or vegetable stock. One of my favorite butternut soups is Thai seasoned.
I love this amazing piece of squash history I did not know!
Last night I roasted cubed of butternut with some leftover sage-infused oil from another project and tossed with maple syrup towards the end of cooking time, but I've got some chipotle honey on the shelf so I'll give that a go later with tonights fried chicken, thank you!
Well, just finished dinner… made your butternut squash soup and it was sooo delicious! It’s finally getting “cold” here in Northern Ca so it was the perfect fall meal! I loved the addition of an apple in the recipe; and I sprinkled paprika on top of each bowl for color! Another winner!
love these ideas!
I do love it in soup or roasted.
Perfect for the 33 squashes in our fall harvest. Thank you, Anne.
Love the idea of roasting in cast iron, thanks, Anne!
I've recently discovered honeynut squash. Do you know about it? If so, how does it's flavor profile differ from butternut?
Thanks for that tip. Will give it a try.
I was just looking for a good fall soup recipe! This sounds just perfect--and I love the butternut squash origin story! I was wondering if you thought the recipe would also work with pumpkin or kabocha. Thanks for another terrific post!
Part of our batch of butternut squash soup gets tossed with pasta and topped with browned bread crumbs. We try to eat more vegan meals and this is almost as satisfying to us as macaroni and cheese. We make the soup right in our Vitamix type blender.
Served roasted butternut just last night with meatloaf and fresh green beans. I preheat my Pampered Chef large bar pan in 450 oven. I peel, cube, and season the squash… grapeseed oil then a concoction of cinnamon, cloves, brown sugar, salt & pepper. 40 min in very hot 450 oven. Finished with a bit of goat cheese crumbled over the top. Have a photo but don’t think I can post on this thread. Delicious leftover on a salad. Prettiest color of all veggies, IMO.
Love that bit of butternut history. Thank you. Having once almost amputated my thumb trying to cut a raw butternut in half, I am now more cautious (lazy?). I simply slow roast them whole, on a jelly roll pan covered with foil or parchment. Sometimes I wrap the squash in foil, so that it steams, sometimes I roast them uncovered. Then they're ready to be scooped and mixed with sage butter. This roast and scoop method also makes an easy butternut soup base, blended with chicken or vegetable stock. One of my favorite butternut soups is Thai seasoned.
I love this amazing piece of squash history I did not know!
Last night I roasted cubed of butternut with some leftover sage-infused oil from another project and tossed with maple syrup towards the end of cooking time, but I've got some chipotle honey on the shelf so I'll give that a go later with tonights fried chicken, thank you!